Cheddar Cornmeal Scones Recipes

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CORNMEAL CHEDDAR SCONES



Cornmeal Cheddar Scones image

Enjoy these warm cornmeal and cheese scones - baked to perfection.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 15

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
3/4 cup stone-ground cornmeal
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
3/4 cup butter, cut into pieces
1 cup shredded extra-sharp Cheddar cheese (4 oz)
1 egg
3/4 cup buttermilk
Additional butter, melted
Coarse sea salt

Steps:

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • In food processor, place flour, cornmeal, sugar, baking powder, baking soda, salt and red pepper. Add 3/4 cup butter. Cover; process with on-and-off pulses 3 or 4 times or until mixture looks like coarse meal. Place mixture in large bowl; stir in cheese. In small bowl, beat egg and buttermilk with whisk until blended. Add egg mixture to dry ingredients, stirring just until moistened.
  • On floured surface, knead dough lightly 3 or 4 times. Pat dough into 10x7-inch rectangle. Cut dough into 15 squares. Place squares on cookie sheet. Brush tops with melted butter; sprinkle with sea salt.
  • Bake 20 minutes or until golden. Serve warm.

Nutrition Facts : Calories 206, Carbohydrate 18 g, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 426 mg

CHEDDAR-CORNMEAL SCONES



Cheddar-Cornmeal Scones image

Enjoy these cheesy-spicy cornmeal scones that can be made ready in just 40 minutes. Serve warm with honey.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 11

1 1/4 cups Gold Medal™ all-purpose flour
1 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup firm margarine or butter
1/4 cup milk
1 egg, beaten
3/4 cup shredded Cheddar cheese (3 ounces)
1 can (4 ounces) chopped green chilies, undrained
Honey, if desired

Steps:

  • Heat oven to 425°. Grease cookie sheet.
  • Mix flour, cornmeal, sugar, baking powder and salt in large bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in milk, egg, cheese and chilies.
  • Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into an 8- inch circle on cookie sheet. Cut into 8 wedges, but do not separate.
  • Bake 20 to 25 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with honey.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 55 mg, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 400 mg

CHEDDAR CORNMEAL SCONES



Cheddar Cornmeal Scones image

Categories     Bread     Breakfast     Brunch     Bake     Quick & Easy     Cheddar     Gourmet

Yield Makes 6 scones

Number Of Ingredients 10

3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/4 teaspoons double-acting baking powder
1 teaspoon sugar
1/2 teaspoon salt
a pinch of cayenne
3 tablespoons cold unsalted butter, cut into bits
3/4 cup plus 2 tablespoons coarsely grated sharp Cheddar
1 large egg, separated
1/3 cup milk

Steps:

  • Preheat the oven to 425°F. In a bowl whisk together the flour, the cornmeal, the baking powder, the sugar, the salt, and the cayenne, blend in the butter until the mixture resembles coarse meal, and stir in 3/4 cup of the Cheddar. In a small bowl stir together the egg yolk and the milk, add the mixture to the flour mixture, and stir the mixture with a fork until it just forms a soft dough. Turn the dough out onto a lightly floured surface, knead it gently 8 to 10 times, and pat it into a 6-inch round. Cut the round with a sharp knife into 6 equal wedges, arrange the scones about 2 inches apart on a lightly greased baking sheet, and brush the tops lightly with some of the egg white, beaten lightly. Sprinkle each scone with about 1 teaspoon of the remaining Cheddar and bake the scones in the middle of the oven for 15 to 17 minutes, or until they are golden and cooked through.

CHEDDAR SCONES



Cheddar scones image

Fantastic straight from the oven or served the next day, split and toasted through

Provided by Silvana Franco

Categories     Afternoon tea, Lunch, Snack, Treat

Time 25m

Yield Makes 12-15

Number Of Ingredients 6

200g self-raising flour , plus a little more for dusting
50g butter , at room temperature
25g porridge oats
75g grated cheddar , plus extra for topping (optional)
150ml milk
avocado , soft cheese, ham, cucumber, cress

Steps:

  • Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk - if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.
  • Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds - try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more.
  • Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress.

Nutrition Facts : Calories 130 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.36 milligram of sodium

CORNMEAL SCONES



Cornmeal Scones image

Make and share this Cornmeal Scones recipe from Food.com.

Provided by Derf2440

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter or 1/2 cup cold margarine, cut in 8 pieces
3/4 cup buttermilk

Steps:

  • Heat oven to 400°F.
  • Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
  • Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs.
  • Stir in buttermilk so dough leaves sides of bowl and forms a ball.
  • Turn dough onto lightly floured surface.
  • Knead lightly 10 times.
  • Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
  • Score top into 8 wedges, cutting down halfway to the bottom.
  • Bake 20 to 25 minutes or until light brown.
  • Immediately remove from cookie sheet, carefully separate wedges.
  • Serve warm.

CORNMEAL CHEDDAR SCONES



Cornmeal Cheddar Scones image

Make and share this Cornmeal Cheddar Scones recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h5m

Yield 15 scones

Number Of Ingredients 13

2 cups all-purpose flour
3/4 cup stone-ground cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup unsalted butter, cut into chunks
1 cup shredded extra-sharp cheddar cheese (4 oz.)
1 large egg
3/4 cup buttermilk
unsalted butter, melted
sea salt

Steps:

  • Preheat oven to 425°.
  • Place the first 7 ingredients in a food processor.
  • Add 3/4 cup butter; pulse 3-4 times or until mixture resembles coarse meal.
  • Place flour mixture in a large bowl; stir in cheese.
  • Wish together egg and buttermilk until blended.
  • Make a well in the center of dry ingredients; add egg mixture, stirring just until dry ingredients are moistened.
  • Turn dough out onto a floured surface; knead lightly 3-4 times.
  • Put dough into a 10 x 7 inch rectangle.
  • Cut into 15 squares.
  • Place squares on a parchment paper-lined baking sheet.
  • Brush tops with melted unsalted butter, and sprinkle with sea salt.
  • Bake for 20 minutes or until golden.

Nutrition Facts : Calories 213, Fat 12.9, SaturatedFat 7.9, Cholesterol 46.5, Sodium 268.1, Carbohydrate 19.2, Fiber 0.9, Sugar 1.6, Protein 5.3

CORNMEAL CHEDDAR BISCUITS



Cornmeal Cheddar Biscuits image

Unlike traditional biscuits, this cheesy version lets you drop them from a spoon...so there's no mess and no fuss...and no precious time wasted! Serve them fresh-from-the-oven with chili or your favorite soup or stew. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
3 teaspoons baking powder
2 teaspoons sugar
1/4 to 1/2 teaspoon salt
1/2 cup cold butter
1/2 cup shredded cheddar cheese
1 cup milk

Steps:

  • In a large bowl, combine the flour, cornmeal, baking powder, sugar and salt. Cut in butter until mixture crumbly. Stir in cheese and milk just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto a ungreased baking sheet. Bake at 450° for 12-15 minutes or until light golden brown. Serve warm.

Nutrition Facts : Calories 177 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 265mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

CHEDDAR & SWEETCORN SCONES



Cheddar & sweetcorn scones image

Savoury scones make a great meal with a bowl of soup, or a tasty addition to afternoon tea

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Time 30m

Yield Makes 10

Number Of Ingredients 10

2 large sweetcorn cobs (or 250g sweetcorn kernels from a can, drained weight)
350g self-raising flour
1 tsp baking powder
2 tsp English mustard powder
¼ tsp ground cayenne or paprika , plus extra for sprinkling
few thyme sprigs, leaves picked
50g cold unsalted butter , cut into cubes
175g cheddar , grated
175ml semi-skimmed milk , plus extra for brushing
juice ½ lemon

Steps:

  • Bring a pan of salted water to the boil. Hold a corn cob at a right angle to the chopping board, then run a sharp knife down the length of the cob, as close to the core as you can get, slicing away the rows of corn. Boil the kernels for 4 mins or until just tender, then drain well.
  • Heat oven to 220C/200C fan/gas 7. Mix the flour, baking powder, mustard, cayenne, 1 tsp salt and 1 tsp thyme leaves in a large bowl, then rub in the butter until the mix looks like fine crumbs. Tip in most of the cheese and all of the corn. Mix the milk with the lemon juice, then stir into the bowl to make a slightly sticky dough. Don't over-work the dough.
  • Tip the dough onto the floured work surface, knead 2-3 times to smooth a little, then divide into 10 balls. Shape each roughly with your hands and put onto a floured baking sheet. Brush each with a little milk, then scatter with a little cheese, cayenne and a few thyme leaves. Bake for 10-12 mins or until the scones are risen, golden and sound hollow when tapped on the bottom. Cool on a rack.

Nutrition Facts : Calories 261 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium

CHEDDAR AND CREAM SCONES



Cheddar and Cream Scones image

Categories     Bread     Milk/Cream     Mixer     Cheese     Dairy     Breakfast     Brunch     Bake     Cheddar     Winter     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 8

2 cups all purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 4 ounces)
3/4 cup chilled whipping cream
1 large egg

Steps:

  • Preheat oven to 375°F. Blend flour, baking powder, sugar, and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add cheese and cut in using on/off turns. Whisk cream and egg in small bowl. With machine running, add cream mixture through feed tube. Process just until dough begins to clump together (do not overmix).
  • Turn dough out onto lightly floured work surface. Gather dough together; divide in half. Pat each half into 6-inch round. Cut each round into 6 wedges. Transfer to ungreased baking sheet, spacing 2 inches apart.
  • Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool at least 10 minutes. Serve warm or at room temperature. (Can be made 8 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 5 minutes.)

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